Seafood Field Day – The Science and Art of Smoking Seafood
April 17, 2024
10 AM - 2 PM
LOCATION: LSU AgCenter Iberia Station, Seafood Processing Demonstration Lab, Jeanerette, LA
We will be reimagining utilization of undervalued heritage fish species such as catfish and buffalo as well as blue crab.
Learn about smoking alternatives for product development, and how to address food safety concerns. A variety of smoked products will be showcased and available for tasting. By-product recovery will be demonstrated utilizing a mechanical meat separator on both crab and fish carcasses.
LUNCH WILL BE PROVIDED
603 LSU Bridge Rd, Jeanerette, LA
Contact Anne Dugas at anned@lsu.edu